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Behavioral Economics to Improve Food Choices in Pantries

This study is testing two ways to help food pantries encourage healthier food choices. One approach, "Behavioral economics-enhanced SWAP implementation," uses behavioral nudges to promote a nutrition program called SWAP. The other, "Basic SWAP implementation," provides basic information about SWAP. The goal is to see if these methods help pantries use SWAP's "traffic light" labels (green for healthy, red for less healthy) and increase the amount of healthy food chosen by clients. We're looking for food pantries in the Greater Boston area that serve clients and are not currently using a traffic-light nutrition system. Success will be measured by how well pantries implement SWAP and how many green-labeled foods are ordered and chosen by clients, at 6 and 12 months. The current recruitment status is unclear.

Study design
This is a cluster randomized controlled trial involving 30 food pantries. It compares two strategies for implementing the SWAP program over 12 months.
What's involved
Not specified in the trial record.
Compensation
Not stated in the trial record.
Follow-up
Pantries will be followed for 12 months, with primary outcomes assessed at 6 and 12 months.

AI-generated from the public study record. Only the study team can confirm whether you're eligible — confirm details with them before making decisions.

NCT06298253

Behavioral Economics to Implement a Traffic Light Nutrition Ranking System: Study 2

Recruiting
NAAges 18–90InterventionalPrevention
Massachusetts General Hospital
~3,750 participants
Updated 2025-04-30 on ClinicalTrials.gov
What's tested:Behavioral economics-enhanced SWAP implementationBasic SWAP implementation

At a glance

Recruiting sites
1 of 1 listed site is recruiting right now
RecruitingSuspended, closed, or not yet open
What they're measuring
Pantry SWAP implementation
Measured over 6 months and 12 months
+3 more outcomes measured

Conditions

Food Insecurity
Implementation Science
Diet, Healthy
Behavioral Economics

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NCT06298253

Where you'd take part

This study runs at 1 site. They're the same protocol — you choose where, and that choice sets who your contact draft is addressed to.

  • Massachusetts General Hospital

    Boston, Massachusettsstudy coordinator listed

    Recruiting

Sites open and close at different times, so the status above is per site — it can differ from the study's overall status.

Study leadership

  • Anne N Thorndike, MD, MPH · PRINCIPAL_INVESTIGATOR · Massachusetts General Hospital

Who to contact

Anne N Thorndike, MD, MPH
[email protected]
617-724-4608
Email the study team

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Eligibility criteria

Inclusion

Food pantries enrolled in the study will be partner agencies of the Greater Boston Food Bank that are maximum client choice, are located within approximately 1 hour driving time of Boston (for logistical feasibility), and are not actively using traffic-light nutrition ranking.
Food pantry clients that complete assessments must be 18 years or older and speak English or Spanish.

Exclusion

Food pantries that are not affiliated with the Greater Boston Food Bank and are not maximum client choice.
Food pantry clients that do not speak English or Spanish.

What this trial measures

  • Pantry SWAP implementation6 months and 12 months

    Proportion of pantries in the intervention vs. control group that implement SWAP (e.g., traffic-light labels on shelves)

  • Percent items (by weight) ordered by pantry that are labeled green or red6 months and 12 months

    Using data collected from the food bank ordering platform, this outcome will be the proportions (by weight) of the overall orders from GBFB that are green-labeled and red-labeled according to SWAP ranking categories

  • Percent of pantry clients' selected food that is green or red6 months and 12 months

    Using pantry client basket assessments, the total proportion (by weight) of food selected by the client that is labeled green (or red) will be calculated for each participant

  • Client dietary quality score6 months and 12 months

    Rapid Prime Dietary Quality Score (range 0 to 52, higher is healthier) collected at the time clients are leaving the pantry